Chirashi sushi — literally “scattered sushi” — is the easiest way to enjoy sushi at home: no rolling, no shaping, just a bowl of glossy seasoned rice topped with colourful sashimi, vegetables and garnishes. It looks stunning and comes together in minutes once your rice is ready. Start with a batch of our sushi rice from your Japanese rice cooker, then scatter over whatever you love.
Ingredients
- 1 batch prepared sushi rice, warm
- 200 g sushi-grade salmon and/or tuna, sliced
- 4 cooked prawns (optional)
- 1 small avocado, sliced
- ½ cucumber, thinly sliced
- 2 tbsp salmon roe (ikura) or tobiko
- 1 egg, made into a thin omelette and shredded (kinshi tamago)
- Garnish: shredded nori, pickled ginger, sesame seeds, edamame
- To serve: soy sauce, wasabi
Method
- Divide the warm sushi rice between two shallow bowls and spread it level.
- Beat the egg, fry as a thin omelette, roll and shred into fine strips.
- Arrange the salmon, tuna, prawns, avocado and cucumber attractively over the rice, working in sections of colour.
- Scatter over the salmon roe, shredded egg, nori and sesame seeds. Add a little edamame and pickled ginger.
- Serve immediately with soy sauce and wasabi alongside.
Tip: Chirashi is endlessly flexible — swap in any vegetables or cooked seafood you have. If using raw fish, choose sushi-grade fish that has been previously frozen, and keep everything well chilled until serving.
